Topfenschöberl as Soup Garnish

Preheat the oven to 180 °C for the curd cheese dumplings. Separate the eggs. Mix curd cheese with yolks, flour and baking powder until smooth and season with salt and pepper. Fold in cheese.

Beat egg whites until stiff and gently fold into the Schöberl mixture. Spread in small portions on parchment paper lined baking sheet or spread whole on top. Bake for 15 minutes.

Let the Schöberl cool and portion into squares. Serve with clear hot soup and sprinkled with chives.

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